Physical and related sensory properties of a swallowable bolus

Loret, Chrystel; Walter, Matthias; Pineau, Nicolas; Peyron, Marie‐Agnès; Hartmann, C.; Martin, Nathalie

doi:10.1016/j.physbeh.2011.05.014

Cited by 87 publications

(79 citation statements)

References 33 publications

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“…Saliva is smooth and lubricates food particles, leading to an increase in bolus moisture [2,3]. The physical properties of the bolus can be changed by chewing sequences where the internal structure undergoes a dramatic transformation into a paste-like bolus with the amount of granules dispersed in the liquid solution of the saliva [4]. Texture perception at different stages of mastication can be changed by the addition of saliva in the formation of a bolus and affects its properties [5].…”

Section: Introductionmentioning

confidence: 99%

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

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The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects' saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied ( < 0.05) and led to increase of bolus apparent particle size because of saliva uptake. Bolus first peak force tended to decrease significantly, whereas bolus flowability increased significantly during mastication ( < 0.05). Further, microstructure of boluses revealed series processing was conducted by comminution, aggregation, hydration, and dilution. The boluses ready-to-swallow possessed a higher flowability and a homogenetic matrix. Therefore, the changes in physics and microstructure of bolus contributed to dynamic texture perception of traditional Chinese stewed pork with brown sauce.

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Section: Introductionmentioning

confidence: 99%

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Liu

Deng

Gong

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Hoebler et al (2000) also found that the dry matter content of the food was a determining factor in the number of chewing cycles required to form a swallowable bolus as the food was chewed until the moisture content of the mouthful (lubrication with saliva) was adequate for swallowing. This was also observed by Loret et al (2011) where three cereals with different moisture contents were chewed until the boluses reached the same final moisture content before they were swallowed. .…”

Section: Food Structure and Oral Breakdownsupporting

confidence: 55%

“…Although many authors agree that a safe to swallow bolus must be elastic, plastic and cohesive (Coster, Schwarz & Schwarz 1987;Prinz & Lucas 1995;Prinz & Lucas 1997), there are only a few studies on the rheology of actual food boluses (Drago et al 2011;Loret et al 2011). Loret et al (2011) characterised the rheological behaviour of expectorated cereal boluses just prior to swallowing.…”

Section: Bolus Formation and Rheologymentioning

confidence: 99%

“…Loret et al (2011) characterised the rheological behaviour of expectorated cereal boluses just prior to swallowing. They found good correlations between the water content of the bolus and the rheological properties.…”

Section: Bolus Formation and Rheologymentioning

confidence: 99%

“…High yield strain (400%) value for the boluses indicated the high deformability of the bolus in order to maintain its cohesiveness -an important parameter in triggering a swallow response (Lucas et al 2004). However, Loret et al (2011) suggested that the sensory parameter of "fluidity", described as "absence of flow resistance of the product when the tongue is put in contact with the palate" may be the main trigger for swallow. The knowledge on the deformation and flow of a food bolus in the mouth is still limited.…”

Section: Bolus Formation and Rheologymentioning

confidence: 99%

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Insights into rational design of plant based foods to improve management of dysphagia

Tobin¹

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Normal swallowing is a complex process which requires sufficient mastication and lubrication of the food to transport the bolus from the mouth to the pharynx. In people suffering from dysphagia this process is not well coordinated and they often have difficulty in transporting food and water from the mouth to the stomach, which can lead to choking or aspiration. Modification of food texture by mincing or pureeing normal food is used to prevent these complications; however inconsistencies in texture can affect the consumption of these foods. Hence, malnutrition, dehydration and aspiration pneumonia, are a common problem with dysphagia sufferers.Using green peas as a model food system, this project investigated the effect of three method of comminution -mincing, pureeing and freeze-fracturing (processing whilst frozen) -on the macro and microstructure of the peas and its impact on rheological behaviour and sensory perception.Comminution of peas resulted in a particulated soft solid with hierarchical structures with broad range of particle sizes and shapes i.e. from large clusters of cells (5 mm) to starch granules (10 µm) which were released from broken cells. These pea particles were suspended in serum released during cellular structure breakdown. The high concentration, broad particle size distributions, variations in morphology and deformability of particles made this system complex and challenging to measure. Vane geometry was used to evaluate the rheological behaviour of comminuted peas, as it enabled accurate measurement of dispersions containing large particles without altering the product structure and it also eliminated any wall slip effects. The effect of pea variety, particle size distribution and amount of serum or added water on rheological behaviour was studied.Results demonstrated that comminuted peas were characteristically solid-like with higher elastic than viscous modulus (G´ > G˝). They also exhibited a yield stress which is an important parameter in these systems as it is a good indicator of the amount of effort required to initiate flow during oral processing. Minced peas with over 50% of the particle >1 mm in size had broader size distribution, which packed better than narrower distributions of pureed peas, resulting in higher G´ and yield stress. Changing the particle size distributions by systemically increasing the percentage of minced peas in a mince/puree blend also increased G´ and yield stress. This indicated that particle size distribution can be used to modify flow behaviour, while keeping the solids content the same.Diluting minced and pureed peas with incremental amounts of water showed that in such concentrated systems, small changes in solid to liquid ratio had a considerable impact on G´ and yield stress, as small increments in the liquid phase decreased G´ and yield stress dramatically. The variety of pea did not impact on the particle size distribution, but it affected the amount of serum released and particle firmness. These findings showed that particle concentratio...

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Application of Time‐Dependent Measures to Food Products

Martin¹

2017

Time‐Dependent Measures of Perception in Sensory Evaluation

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Physical and related sensory properties of a swallowable bolus

Cited by 87 publications

References 33 publications

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis

Insights into rational design of plant based foods to improve management of dysphagia

Application of Time‐Dependent Measures to Food Products

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